This pizza was inspired by the California Pizza Kitchen's -Carnitas Pizza with Habanero Salsa . Many of you know that when I go out to eat I can be somewhat of an embarrassment and always ask the server "what's in this?". Usually they will tell me, I have even had the chef come out and tell me what is in dishes and how he made it......or I have them tell me it was a "secret". I usually get the "secret" line when the restaurant is trying to sell their own sauce, salsa and cookbooks. Nevertheless I will still try to re-create the dish at home.
Last month Bill and I went to CPK and had this new menu addition. It was amazing with a great blend of cilantro pesto and the Mexican spiced pork....with sweet hot salsa.
Here is the recipe and tutorial :
Pizza Details: Base: Cilantro pesto fixings: Slow roasted Mexican style pork on a bed of mozzarella and jack cheese garnished with red onions and cilantro. Served with Habanero Salsa
Final product was amazing! I can't wait to hear what you think when you try it.
Ingredients:
Dough:
1 pkg of pre-made dough or make your own ( I used Trader Joe's $1.69 can't beat the price)
Toppings:
1-1 1/2 cup shredded pork- (Mexican spiced pork any kind will do butt/top round /shoulder see recipe below)
2 bunches cilantro
1/2 cup parmesan cheese
1/2 cup roasted chopped almonds
1/2 cup olive oil
3-4 cloves chopped garlic
1/2 tsp salt
1/2 tsp pepper
2 Tbls white vinegar
1 cup mozzarella cheese
1 cup jack cheese
1/2 red onion sliced
garnish with cilantro
Salsa:
1 seeded Habenero finely chopped ( use gloves)
1/2 red onion finely chopped
1/4 cup orange juice
2 Tbls white vinegar
dash salt
finely chopped cilantro
Directions:
Preheat Oven to 400
1. Roll pizza crust out to desired shape and size - I use cornmeal as my base instead of flour it gives the crust more of a crunch. Bake on corn meal dusted cookie sheet, pizza stone or silpat for 10 mins until softly cooked.
2. While pizza crust is cooking assemble your cilantro pesto. Using your food processor or blender. Combine 1 whole bunch cilantro stems removed and washed and roughly chopped, 3-4 rough chopped cloves of fresh garlic, parmesan cheese, roasted almonds ( or any nut you want) a few shakes slat and pepper, cup olive oil, vinegar. Blend until pesto consistency.
3. Spread pesto on crust:
*you might have extra pesto - save for pasta or sandwiches*
4. Add jack cheese, then onions, then pork.
Pork See Recipe below * I use this pork for pork tacos too and the meat freezes well so you can have tacos on Monday and this pizza on Wednesday*
5. Finish with mozzarella it locks everything in.
6. Bake at 400 for aprox 20 mins. ( check at 15 and gauge from there)
7. While cooking make salsa:
Dice as fine as you can possibly dice with your knife. habanero, red onion, cilantro and orange juice. Should like something like this...... don't blend it or it will turn grey.
8. Final Product
Pork Recipe :
In your crock pot take a 2-3 lb pork roast and rub with taco seasoning and a chopped onion. Set 6 hr setting and check when pork can fall off the bone or shed with fork. This can be made in advance and used for tacos, enchiladas, taco salad, nachos and other Mexican dishes.
Last month Bill and I went to CPK and had this new menu addition. It was amazing with a great blend of cilantro pesto and the Mexican spiced pork....with sweet hot salsa.
Here is the recipe and tutorial :
Pizza Details: Base: Cilantro pesto fixings: Slow roasted Mexican style pork on a bed of mozzarella and jack cheese garnished with red onions and cilantro. Served with Habanero Salsa
Final product was amazing! I can't wait to hear what you think when you try it.
Ingredients:
Dough:
1 pkg of pre-made dough or make your own ( I used Trader Joe's $1.69 can't beat the price)
Toppings:
1-1 1/2 cup shredded pork- (Mexican spiced pork any kind will do butt/top round /shoulder see recipe below)
2 bunches cilantro
1/2 cup parmesan cheese
1/2 cup roasted chopped almonds
1/2 cup olive oil
3-4 cloves chopped garlic
1/2 tsp salt
1/2 tsp pepper
2 Tbls white vinegar
1 cup mozzarella cheese
1 cup jack cheese
1/2 red onion sliced
garnish with cilantro
Salsa:
1 seeded Habenero finely chopped ( use gloves)
1/2 red onion finely chopped
1/4 cup orange juice
2 Tbls white vinegar
dash salt
finely chopped cilantro
Directions:
Preheat Oven to 400
1. Roll pizza crust out to desired shape and size - I use cornmeal as my base instead of flour it gives the crust more of a crunch. Bake on corn meal dusted cookie sheet, pizza stone or silpat for 10 mins until softly cooked.
2. While pizza crust is cooking assemble your cilantro pesto. Using your food processor or blender. Combine 1 whole bunch cilantro stems removed and washed and roughly chopped, 3-4 rough chopped cloves of fresh garlic, parmesan cheese, roasted almonds ( or any nut you want) a few shakes slat and pepper, cup olive oil, vinegar. Blend until pesto consistency.
3. Spread pesto on crust:
*you might have extra pesto - save for pasta or sandwiches*
4. Add jack cheese, then onions, then pork.
5. Finish with mozzarella it locks everything in.
6. Bake at 400 for aprox 20 mins. ( check at 15 and gauge from there)
7. While cooking make salsa:
Dice as fine as you can possibly dice with your knife. habanero, red onion, cilantro and orange juice. Should like something like this...... don't blend it or it will turn grey.
Pork Recipe :
In your crock pot take a 2-3 lb pork roast and rub with taco seasoning and a chopped onion. Set 6 hr setting and check when pork can fall off the bone or shed with fork. This can be made in advance and used for tacos, enchiladas, taco salad, nachos and other Mexican dishes.
